Don’t Eat Meat? You’ll Love This Vegetable Lasagna

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 4 cloves garlic, minced
• 1 pinch red pepper
• 10 ounces mushroom , sliced
• 8 cups kale, chopped
• ½ cup sun dried tomato, julienned (look for dehydrated tomatoes, not oil packed)
• ¾ cup low sodium vegetable broth
• 1 cup fresh basil leaves, chopped
• 1 can petite diced tomatoes
• 2 cups low fat cottage cheese
• 2 cups low fat mozzarella cheese, shredded
• ½ cup Parmesan cheese , shredded
• ½ box whole wheat lasagna noodles, cooked and drained

Instructions

1. Preheat the oven to 350 degrees.
2. Spray a 13 x 9 baking dish, or large square baking dish with cooking spray.
3. Heat a large skillet over medium heat and add oil. Add onion and cook 5 minutes until softened. Add kale, garlic, red pepper, mushrooms, sun dried tomatoes, vegetable broth, and tomatoes. Cook another 8 - 10 minutes until vegetables are tender. Remove from heat and add 1/2 cup basil.
4. Spread 1/3 of the mixture on the bottom of the baking dish. Top with a layer of noodles. Top noodles with 1/3 of cottage cheese, 1/3 of mozzarella and another 1/3 of the vegetables.
5. Add another layer of noodles and top with top noodles with 1/3 of cottage cheese, 1/3 of mozzarella and remaining 1/3 of the vegetables.
6. Add a final layer of noodles and top with remaining cottage cheese, mozzarella, remaining basil, and all of the parmesan.

http://motherrimmy.com/vegetable-lasagna-recipe

Mother Rimmy’s Cooking Light Done Right by Kristin A. Rimkus is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.